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Chocolate Crepes with Strawberries
These chocolate crepes are thin, tender and lightly sweet, filled with strawberries and whipped topping. The perfect Valentine's Day breakfast or dessert!
Equipment
- 10-inch shallow non-stick skillet
Ingredients
- 1 cup all purpose flour
- 2 tbsp unsweetened dutch cocoa powder
- 1 tablespoon powdered sugar
- 1 1/2 cups 1% milk
- 2 large egg whites
- 1 large egg
- 1 teaspoon oil
- cooking spray (I like ghee spray oil for that buttery taste)
- 24 medium strawberries (sliced (2 in each crepe) plus more for topping)
- 1 1/2 cups whipped cream (aerosol or tru-whip light)
- 3/4 cup sugar-free chocolate syrup (such as Torani, for serving)
Instructions
- Blend flour, milk, cocoa powder, powdered sugar, eggs, egg whites and oil in a blender until smooth.
- Heat a 10-inch shallow non-stick skillet over medium-low heat. Once hot, lightly coat the skillet with cooking spray.
- Pour 1/4 cup crepe mixture into pan, swirling pan slightly to make crepe thin and smooth. Cook for 1 to 2 minutes or until bottom of crepe is light golden brown.
- Flip; cook 30 seconds to 1 minute or until light golden brown. Repeat with remaining oil and crepe mixture.
- To serve, spoon 2 tablespoons whipped cream into the center of each crepe.
- Top with strawberries and fold each edge of crepe over filling, or roll.
- Sprinkle lightly with powdered sugar and top each with 1 tablespoon chocolate syrup. Serve warm.
- Batter can be refrigerated for up to 2 days.
Nutrition
Serving: 2crepes, Calories: 213.5kcal, Carbohydrates: 35.5g, Protein: 8.5g, Fat: 6.5g, Saturated Fat: 3g, Cholesterol: 34mg, Sodium: 177.5mg, Fiber: 1g, Sugar: 13.5g
- WW Points: 5